• 한국응용곤충학회지
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• 제34권2호
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• pp.140-146
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• 1995

연두금파리의 난세포성숙에 따른 단백질의 변화와 난특이성단백질의 특성을 확인하기 위하여 gel filtration, 전기영동 및 분자량측정, 아미노산과 지방산함량을 측정하여 얻은 결과는 다음과같다. 연두금파리 암컷성충의 난소단백질은 단백질원을 섭식시킨 후 72시간 이후 빠르게 증가하였고, 완전한 성숙이 일어나는 96시간에 최고의 함량을 나타냈다. DEAE-cellulose와 Sephacryl 5-200으로 gel filtration하고 7.5% native polyacrylamide gel에서 전기영동한 결과 난소에서 분리된 특이단백질은 ${R}_{f}$ 0.4에서 혈림프 및 난소와 다른 밴드가 확인되었으며, 분자량은 110,000 dalton이였다. 분리된 난특이성단백질내 아미노산 조성은 asparagine 외 모두 13종이 검출되었으며, asparagine, glutamic acid와 함께 tyrosine이 특이하게 높게 나타났다. 지방산은 난소와 함께 난특이성단백질에서 palmitic acid의 4종이 분리되었다. 따라서, 연두금파리의 난에는 지방체에서 합성, 분비된 난황단백질이외에 난소에만 존재하는 특이단백질이 있음을 알 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제4권4호
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• pp.399-405
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• 1991

The interaction of 4 dietary crude protein (13, 16, 19 or 22%) and 4 metabolizable energy (2600, 2800, 3000 or 3100 kcal ME/kg) levels on egg quality performances of Starcross layers were assessed between 245 and 275 days of age. The egg weight increased significantly with the increasing dietary protein and energy levels. But egg shape index, albumen index, yolk index, yolk dry matter, yolk protein, yolk fat, albumen protein and shell tickness were similar at all dietary protein and/or energy levels. The egg specific gravity and albumen weight increased but the yolk, weight, Haugh unit and albumen drymatter decreased with the increase of dietary protein levels and showed irregular trend with energy levels. The albumen dry matter and egg shell weight, however, were not affected by energy and protein levels. Simultaneous increase of protein and energy increased specific gravity, albumen index and shell thickness at a greater rate than that increased by the increase of protein or energy alone.

• 한국잠사곤충학회지
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• 제43권2호
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• pp.67-76
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• 2001

The "crescent-egg" a new spontaneous mutant was detected in a white egg strain k37. Studies were carried out the linkage analysis, to investigate phenotypic characteristics and biochemical analysis of haemolymph and ovarian protein. The mutant, ore was independent from 20 linkage groups P(2), Ze(3),L(4), oc(5), sn8), Ia(9), w-1(10), K(11), ch(13), U(14), bl(15), cts(16), bts(17), mln(18), nb(19), oh(20),Lan(21), or(22), tub(23) and Xan(27). The fertilization, hatchability and larval growth were not different from the those of normal eggs. The content and composition of yolk protein were similared to normal eggs. Scanning electron microscopy revealed the areal specific structure in dorsal region of egg-shell of cre mutant. Analysis of chorion protein by isoelectrofocusing(IEF), was resolved no difference in the composite of the chorion protein. We conclude that the egg mutant ere is expressed only in the egg-shape formation and region specific determination.

• 한국양식학회지
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• 제11권2호
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• pp.271-278
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• 1998

전복의 난황단백질의 특성을 조사하기 위하여 성숙한 참전복 암컷의 난소난 추출물로부터 sepharose Cl-4B gel chromatography을 사용하여 난황단백질을 분리하였다. 암컷과 수컷의 혈청과 난소난 추출물에 대한 항혈청을 이용하여 암수혈청과 난소난 추출물을 면역전기영동과 Ouchterlony 면역확산을 한 결과, 성숙한 암컷 혈청에는 암컷 특이 혈청 단백질(female specific serum protein) 이 존재하였으며, 이것은 난소난 추출물과 동일한 항원성을 가지고 있었다. 한 종류의 난황단백질이 난소난 추출물로부터 분리되었으며, 이 난황단백질은 SDS 전기영동에 의해 분자량이 각각 181kDa과 113kDa이 되는 2개의 subuit로 구성되어 있었다. 이들 난황단백질에 대한 항혈청은 성숙한 암컷 특이 혈청단백질과 간췌장 추출액과 침강반응을 보였으며 서로 교차반응이 일어났으나, 성숙한 수컷 간췌장 추출물에 대해서는 반응이 일어나지 않았다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• International Journal of Industrial Entomology and Biomaterials
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• 제15권2호
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• pp.165-169
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• 2007

A differential specific pattern of variation in the metabolism of protein and cholesterol was noticed in non -diapause and diapause eggs due to the significant differences in embryonic development. The rate of metabolism was different due to specific demands of such metabolites during active embryogenesis and maintenance of diapause respectively. In general, the metabolic rate was found to be accelerated in non- diapause eggs just after egg deposition, while it was very slow in diapause eggs. When the diapause eggs were treated with hydrochloric acid within 16-20 hrs, the rate of turnover was found to very similar to non- diapause eggs, though the base level of protein and cholesterol was recorded to be different.

• 농업과학연구
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• 제42권3호
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• pp.207-213
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• 2015

High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1617-1621
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• 2002

Two hundred and sixteen single comb white egg layers of the White Leghorn hens of 24 weeks of age were randomly allocated to 12 groups with three replications of six hens in each. Hens were fed in a factorial arrangement 2${\times}3{\times}$2, on diets containing either 16 or 18% crude protein with 0, 3 or 6% fish meal, replacing groundnut meal with soybean meal. Soybean meal incorporation improved (p<0.05) egg production, feed intake, feed conversion efficiency and egg weights. Egg quality traits of specific gravity, shape index, albumen index, yolk index and shell thickness remained unchanged. Laying performance was significantly (p<0.05) better at 18% than on 16% dietary protein level. Use of fish meal linearly improved egg production and feed conversion efficiency on diets supplemented with groundnut meal and fish meal incorporation showed quadratic improvement on feed conversion efficiency with SBM diets at 16% dietary protein level. Therefore, use of soybean meal as substitute of groundnut meal is recommended in layer diets, at 16% dietary protein level and fish meal incorporation could be beneficial for layers.

• 한국잠사곤충학회지
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• 제15권2호
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• pp.1-7
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• 1973

잠란 난령별 추출액을 항원으로 토끼의 항혈청을 만들고 이들 항원과 항체와의 사이에 생기는 반응에 의하여 항원성을 비교하였다. 그 결과는 아래와 같다. 1) 잠란내 난령별 조성물질은 토끼의 이정맥에 주입하였을 경우에 대부분의 잠란항원 A.B.D.G.H.J는 항체를 형성하였으나 그 일부의 항원 C.E.F.I에서는 항체 형성이 식별되지 않았다. 2) 잠란 잠령별 잠란내 조성물질은 생종인 대조 A구, B구와 대조 B구와 AKT 흑종 48시간구 D, 흑확잠 103과 잠 104에 있어서 G.H와 J는 서로 공통항원을 가지고 있었으나 그 일부 즉 AKT의 E.F 잠 104의 20시간구 I에서는 특이적인 항원항체반응을 인정할 수 없었으며 타 항체, D.E.F와의 사이에서는 비특이적인 항원항체반응을 인정할 수 있었다. 3) 각 난령별 잠란내에는 공통항원성 물질이 존재하는 것으로 사려되며 각 난령에 따른 특수항원성을 보기 위해서 흡습법에 의한 시험을 한 결과 B.D.G.J의 4개의 특이적인 항원을 인정할 수 있었다.

• 한국응용곤충학회지
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• 제29권3호
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• pp.157-164
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• 1990

한국산 멧누에(Bomdyx mandarina)chorion 유전자의 형질 발현기구를 규명하기 위한 연구의 일환으로 본 실험을 실시했다. 멧누에의 난각구조를 주사형 전자현마경에 의해 관찰한 결과 매우 특이적인 구조가 인정되었다. 즉 원추상의 불규칙 돌기에 의한 돌기구조층과 이 돌기 구조층을 덮고 있는 한 층의 얇은 덮개 구조층이 그것이다. 2차원 전기영동법에 의해 chorion 단백질을 분석한 결과, 난각을 구성하는 주요 단백질 성분은 등전점 4~6, 분자량 6~30 kd로 밝혀졌다. 특히 특이난각구조와 관련된 특이단백질 성분을 검출하였으며 이들의 대부분은 고cysteine 단백질인 것으로 추정했다. 이상의 연구결과에 의해 멧누에 난각의 특이 구조 형성에 따른 유전자발현기구 규명을 위한 기초자료가 얻어졌다.